Vegan Coconut Cheesecake

In my opinion vegan cheesecakes are a tricky thing, they either cost a small fortune because the recipe asks for about 200 cups of cashews or they taste weird, really weird (silken tofu probably, its just not my thing)

But this one is made from like 90 percent coconut and therefore tastes heavenly.

It does need to set over night so make sure you prepare it on time.



I used a 17cm springform


For the crust:

  • 3/4 cup of almonds
  • 1/4 cup desiccated coconut
  • 4 Medjool Dates
  • 1 1/2 tbsp coconut sugar

For the filling:

  • 1 cup of soaked cashews
  • 1 can of full fat coconut milk (do not use the light kind)
  • 1 c vegan cream cheese made form coconut yoghurt
  • 3/4 cup coconut sugar
  • 1 tbsp cornstarch
  • 3 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tbsp coconut oil
  • 1/4 cup desiccated coconut
  • salt

Toppings (optional):

  • 1/2 c rasberrys (regular or frozen)
  • 1 tbsp agave
  • water
  • chocolate
  • desiccated coconut
  • buckwheat



Preheat the oven to 190C. For the crust, pulse the almonds in a food processor until they form a coarse meal. Then add the other crust ingredients to the food processor and mix until it turns into a sticky mass. Transfer the ‘dough’ into a well greased spring form, press down using the bottom of a water glass. Cover the outside of the spring form with some foil. Put into the oven and bake for about 8 mins.

For the filing process the cashews in a food processor until they turn into a smooth paste. Next add all the remaining ingredients and pulse until they are well combined. Turn the heat of the oven down to 160C. When the springform has cooled down add the batter and put into the oven alongside with an ovenproof bowl containing water. This will add moisture to the oven and prevent the cake from cracking. Bake for about 1h.

The cake won’t set completely in the oven, it will still be a little bit wobbly when it comes out, just let it sit in the fridge over night to set completely.

For the topping I made an easy and quick raspberry sauce. Just boi some raspberrys with a little bit of water and agave until the raspberries disolve and the sauce thickens. Let it cool down and sprinkle on top of the cake. Top it off with some melted vegan chocolate, desiccated coconut and buckwheat. Done.




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  • Reply are you HUNGRY OR WHAT? January 26, 2016 at 8:40 pm

    I love this! Can’t wait to make it 🙂

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